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Ultimate 20-Minute Thai Peanut Chicken Wraps | Quick, Healthy, and Meal Prep Friendly

Two halves of a thai peanut chicken wrap filled with chicken, slaw, and drizzled with peanut sauce and chopped nuts.
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Make these incredibly flavorful Thai peanut chicken wraps in just 20 minutes. This recipe features tender chicken, crisp vegetables, and a creamy homemade peanut sauce, making it perfect for a quick weeknight dinner or a high-protein lunch you can prepare ahead.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1/2 cup creamy peanut butter
  • 1/4 cup low-sodium soy sauce or tamari
  • 3 tablespoons honey or maple syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/4 cup hot water (or more, for thinning)
  • 1/2 teaspoon sriracha or chili garlic sauce (optional)
  • 8 large flour tortillas or whole wheat wraps
  • 2 cups shredded coleslaw mix (cabbage and carrots)
  • 1 cup shredded carrots
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped peanuts, for garnish

Instructions

  1. Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until fully done and lightly browned, about 6 to 8 minutes. Remove the chicken from the skillet and set aside.
  2. Make the peanut sauce: In a medium bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, lime juice, ginger, garlic, and sriracha (if using). Slowly whisk in the hot water until the sauce reaches a smooth, pourable consistency. Add more water, one teaspoon at a time, if the sauce is too thick.
  3. Combine: Return the cooked chicken to the skillet. Pour about half of the peanut sauce over the chicken and toss to coat completely. Heat for 1 minute until warmed through. Reserve the remaining sauce for drizzling.
  4. Warm the wraps: Warm the tortillas according to package directions, either briefly in the microwave or directly over a low gas flame for a few seconds per side until pliable.
  5. Assemble the wraps: Lay out the warm tortillas. Place a portion of the sauced chicken down the center of each wrap. Top the chicken with shredded coleslaw mix, shredded carrots, and fresh cilantro.
  6. Serve: Drizzle the remaining peanut sauce over the fillings. Sprinkle with chopped peanuts. Fold the sides of the tortilla in, then roll tightly from the bottom to create your wrap. Serve immediately or wrap tightly in foil for meal prep.

Notes

  • For faster cooking, you can substitute 2 cups of pre-cooked rotisserie chicken for the raw chicken. Add the pre-cooked chicken directly to the sauce in step 3 to heat through.
  • If you are meal prepping, store the remaining peanut sauce in an airtight container in the refrigerator for up to 5 days. Store the assembled wraps without the sauce to prevent sogginess.
  • To make this a high protein chicken wraps meal, use low-carb or high-fiber tortillas.

Nutrition

Find it online: https://www.purecookingjoy.com/thai-peanut-chicken-wrap-recipe/

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